Mung bean is a kind of legume that is very beneficial to the human body. It can not only clear away heat and detoxify, but also contains rich phospholipids and polysaccharides. It can also increase people's appetite and effectively reduce triglycerides and provide preventive treatment. Coronary heart disease. Mung beans contain a type of globulin that can reduce the absorption of cholesterol in the small intestine. In addition, mung beans also have anti-allergic effects and can have a certain effect on patients with urticaria. Let’s take a look at some common ways to make mung bean flour.

1. Mung bean flour balls

Ingredients: 1 white radish, 200g mung bean flour, 1 egg, appropriate amount of oil, 2g salt, 2g allspice powder, 30g ginger.

Steps:

1. Cut the white radish into slices of about 3 mm, then shred it, and then chop it into cubes.

2. Put the diced radish into a basin, add minced ginger, salt and five-spice powder, mix well and marinate for a while, then beat in an egg.

3. Finally add the mung bean noodles and mix evenly. The amount of mung bean noodles varies depending on the water content of the radish. It is better to mix it into a thick paste that can be formed into a ball. Because water will break out after adding salt to the radish, there is no need to add water.

4. Form into balls and fry in 50% hot oil until cooked. The fried balls are delicious when eaten directly. I must like the meatball soup made with it

2. Chrysanthemum tea and mung bean sorbet

Ingredients: 100g of mung bean noodles, 100g of all-purpose flour, 20g of olive oil, 80g of chrysanthemum tea, and 40g of white sugar.

Steps:

1. Weigh the flour and mung bean flour, steam over high heat for 30 minutes, take out and sift while hot.

2. Mix the sifted mung bean powder and flour, and add sugar.

3. Add olive oil and brewed chrysanthemum tea, stir evenly.

4. Grab 25 grams of dough, form it into a ball and put it into the mold, and press it into shape.

5. Put the prepared mung bean cake into a crisper and refrigerate it for a while for a better taste.

Tips

1. After the flour and mung bean powder are steamed, sift them immediately while they are hot. When they are cold and agglomerated, it will be difficult to sift them.

2. The amount of chrysanthemum tea should be adjusted appropriately according to the water absorption of the flour.

3. Choose oil that has no special smell.

4. Put the prepared mung bean cake into a crisper and refrigerate it for a while for a better taste.

3. Korean mung bean pancake

Ingredients: 150g mung bean noodles, 30g wheat flour, 70g pork belly, 80g spicy cabbage, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, 2 red peppers , 1 green onion, a little chicken essence.

Steps:

1. Prepare all ingredients. Put the pork belly into the pot and add water and cook.

2. Remove and cool, cut into thin slices and set aside. In a cooking bowl, add mung bean noodles, flour, shredded spicy cabbage, red pepper and green onions.

3. Add salt, pepper, chicken essence and appropriate amount of water to make a batter. Heat oil in a pan, scoop a spoonful of batter and spread it into a small pancake, then put a piece of pork belly slices and red pepper shreds on top of the pancake. Fry over medium-low heat until cooked, turn over.

4. Wait until the cake is slightly brown and cooked. You can eat it with some Korean chili sauce.